Last Updated on May 18, 2017
This is a quick and easy tamatar aloo sabzi flavoured with kasuri methi leaves. In my place finding fresh methi leaves is hard. So i always have a stock of dried ones so i can make these kind of dishes. Methi adds such a amazing flavour to this sabzi.
Hope you will give this a try and let me know how it turns out for you.
Preparation Time : 10 mins
Cooking Time : 30 mins
Potatoes - 2 large peeled and cubed
Oil - 2 tblspn
Cumin Seeds / Jeerakam - 1 tsp
Tomatoes - 2 chopped finely
Chilli Powder - 1 tsp
Cumin Powder - 1 tsp
Turmeric Powder - 1 tsp
Garam Masala Powder - 1 tsp
Salt to taste
Kasuri Methi Leaves / Dried Fenugreek Leaves - 4 tblspn
Take potatoes in a pan, cover with water, add salt and cook till potatoes are done. Drain and set aside.
Heat oil in a pan, crackle cumin seeds.
Add tomatoes and saute that for 2 to 3 mins.
Add in water, cumin, chilli and turmeric powder and mix well. Cook till oil separates.
Now add in salt and mix well. Add more water and mix well.
Add in potatoes and mix well.
Add in kasuri methi leaves and mix well.
Add garam masala powder and give a stir.
Serve with roti or rice.
|take peeled, cubed potatoes in a pressure cooker|
|cover with water|
|cook till done|
|heat oil in a pan, crackle some cumin seeds|
|add little water|
|add chilli powder and cumin powder|
|add turmeric powder|
|mix well and cook till oil separates|
|add salt and more water as needed|
|add the boiled potatoes|
|let it simmer for few mins|
|add a good amount of dried fenugreek leaves|
|add garam masala powder|